Beets with Radicchio, Goat Cheese Vinaigrette and Pickled Mulberries


  • 1 bu beets, roasted until tender
  • 1 head radicchio
  • 4oz fresh goat cheese
  • 1 purplette onion (or shallot)
  • 1/3 C redwine vinegar
  • 4oz olive oil
  • 1qt mulberries
  • 1 C water
  • ½ C sugar
  • 1 T salt
  • ½ C sherry vinegar
  • ½ C redwine vinegar
  1. To make the vinaigrette, mince shallot, add a pinch of salt and red wine vinegar and let sit for 10 min
  2. Whisk in goat cheese and then olive oil
  3. Taste and adjust as desired. The vinaigrette should be acidic from the vinegar but not too puckery. Add more olive oil and salt as needed.
  4. To pickle the mulberries, in a small saucepan combine water, sugar and salt.
  5. Heat to dissolve
  6. Add vinegars and pour over mulberries
  7. Let sit overnight before serving
  8. Mulberries will keep for a couple of weeks in the fridge
  9. (The leftover liquid makes a great base for a dressing or can be combined with soda water for a refreshing beverage.)
  10. To plate, cut the beets into wedges
  11. Cut the radicchio into quarters and remove the core then cut each quarter into thirds
  12. Lay the radicchio petals on the plate
  13. Lay the beets next to the radicchio, resting the beets just on the radicchio for added height
  14. Sprinkle the beets and radicchio with a pinch of salt and turn of pepper
  15. Drizzle with the goat cheese vinaigrette—remember that this is the dressing for the whole lot, so don’t be too skimpy
  16. Dot the plate with the pickled mulberries